Recipes
Tex-Mex–Style Chicken Quesadillas
6 servings
25 minutes total
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Ingredients
- ¾ cup canned corn kernels
- 1 ¼ cups Deli Buffalo-style chicken dip
- 6 (10-inch) spinach tortillas
- ¾ cup diced fresh tomatoes
- ¾ cup cooked bacon pieces
- 2 cups shredded Colby Jack cheese
- 1 teaspoon chili powder
- 3 tablespoons canola oil, divided
- 3 tablespoons unsalted butter, divided
- ½ cup guacamole
Steps
- Drain corn. Spread 3 tablespoons dip on one-half of each tortilla; top with even amounts corn, tomatoes, and bacon. Sprinkle with cheese and chili powder. Fold tortillas in half.
- Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon each oil and butter in pan. Add 2 quesadillas to pan; cook 1–2 minutes on each side until hot and crispy. Repeat with remaining oil, butter, and quesadillas. Cut quesadillas into wedges; serve with guacamole for dipping.
Amount per ⅙ recipe serving: Calories 650, Total Fat 40g, Sat Fat 16g, Trans Fat 0g, Chol 85mg, Sodium 1860mg, Total Carb 43g, Fiber 4g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 20%, Iron 0%, Potassium 2%